Irish Stuffed Roast Pork Steaks
with Apple Sauce and Potato Cakes
2 450g (1lb) Pork Fillets
225g (8oz) Breadcrumbs
110g (4oz) Butter
150ml (¼ pint) Dry Cider
1 Large Onion, finely chopped
1 Bunch Fresh Herbs (Thyme, Parsley, Chives, Sage), finely chopped
Pinch Ground Cinnamon
Salt and Pepper
Trim any excess fat from the fillets.
Then cut the fillets open by making an incision into each fillet, cutting down the length and opening the fillet out from the split edges.
To make the stuffing:
Season the breadcrumbs with salt and pepper and add the cinnamon.
Sweat the onion in one ounce of butter until translucent.
Add the breadcrumbs and herbs
Melt the remaining butter in a heavy saucepan and pour into the breadcrumb mixture, mixing thoroughly.
Season to taste, if too dry (add a little extra cider to moisten).
Pre-heat oven to 190°C; 375°F: Gas 5
Spoon into one of the pork fillets, placing less stuffing at the tail end of the pork, as it may spill out.
Place the other fillet on top, pressing down gently so that the sides of the fillets come together to enclose the stuffing.
Secure the fillets with twine.
As the twine is tightened the fillets should take on a cylindrical shape.
Secure the tail ends well.
Smear the fillets with butter, place in a casserole and pour the cider over them.
Cover with foil and cook in the oven for one hour, removing the foil for the last fifteen minutes.
Drain and reserve the cooking juices for sauce making.
Snip and remove the twine before carving individual portions.
Carve the pork steaks, accompany with apple sauce, potato cakes and seasonal vegetables.
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